I often have cooked and cooled sweet potatoes in my kitchen. My favorite use for them is to add it my kids’ daily smoothie. They love the taste and the texture that they give to our smoothies. That said, my kids also love their cookies which is another use for the sweet potatoes in my refrigerator. The sweet potatoes give our cookies a fun orangey tint! My recipe for these cookies is as below.
Preheat oven to 350 degrees. Use a Cuisinart to mix these ingredients:
1 cooked and cooled sweet potato (about 1/2 cup of mashed sweet potato)
1/2 cup coconut sugar
1/2 cup butter
1 tsp vanilla
1/4 cup coconut flour
1 cup Bob’s Red Mill 1 to 1 flour
1 tsp baking soda
dash of salt
1/2 cup chocolate chips
Once mixed, place cookies on plan and bake for 12 minutes. Let cool for about 15 minutes before enjoying! As a side note, the best way for me to cook sweet potatoes is to clean 3-5 of them (depending on their size) and place them on the trivet of my instant pot. Put about 1 cup of water in the base of the pot and cook on high for 18 minutes. Once cooked, remove and cool. Store in the fridge until use. I normally use them in 3-5 days.